Shoyu Soy Sauce, Non-GMO, Imported, Amber Glass

Quick Overview

EDEN Traditionally Brewed Shoyu is a sterling example of real shoyu, and the best of its kind available in America. Non-GMO whole soybeans and wheat are transformed by brew masters skilled in traditional methods. Koji brewed for two years in cedar wood casks it has a clear, rich, transformative taste. It brightens and melds flavors, bringing out the deep character of good food. George Ohsawa, the founder of macrobiotics, called this soy sauce 'tamari'. This shoyu soy sauce is macrobiotic 'tamari' soy sauce.

Details

Eden Shoyu Soy Sauce continues a legacy that began centuries ago - Shoyu made by brewing masters, heirs of the traditional old-fashioned way, skilled in the art of koji fermentation. Eden Shoyu is made with koji Aspergillus oryzae inoculated whole soybeans and wheat, pure water, and a fine sea salt, carefully tended in cedar casks through two cycles of the seasons at natural ambient temperatures in the same traditional manner used for over 500 years.

Eden Traditionally Brewed Shoyu is the best of its kind available in America. Rich yet balanced vivid flavor. Eden is decisively better in every way. While tamari imparts its own flavor, shoyu harmonizes, blends, and enhances. Shoyu is the best type of soy sauce for cooking and table use.

It is difficult to pinpoint exactly what it is that tastes so good about shoyu. A notable quality is its versatile ability to combine with, harmonize, and enhance the flavors of foods. The intricate, natural components of shoyu provide a full, deep flavor. Its delicious aroma makes food appetizing before it's tasted. These qualities result only after long, traditional fermentation.

Soy sauce should be chosen with care as one would choose a fine wine or extra virgin olive oil. The flavor and efficacy of natural shoyu cannot be duplicated in chemically produced soy sauce. Genuine soy sauce is very rare. Commercial soy sauces are mainly GMO soy isolate, sugar, water, refined salt, caramel color, and genetically engineered enzymes istead of koji, force fermented in expedient, artificial conditions, and made with soybeans defatted with hexane.

In the 1960's George Ohsawa introduced macrobiotics to the world. With it he introduced a natural soy sauce that he called 'tamari'. This soy sauce was not a true tamari, but a soy sauce called 'shoyu' in Japan. What he called 'tamari soy sauce' was made of soybeans, wheat, koji, water, and salt. George Ohsawa wanted to distinguish naturally made soy sauce, traditional shoyu, from chemically made commercial soy sauces that were marketed under the name 'shoyu' at the time. He did not anticipate the introduction of 'wheat-free tamari' into North America, as it was a rather unusual household kitchen item. Mr. Ohsawa purposely renaming shoyu soy sauce 'tamari' for the Western world led to a great deal of semantic confusion in the 1980s when the marketing term 'wheat free tamari' was introduced. Eden Shoyu is traditional, naturally made, macrobiotic tamari soy sauce, according to Mr. Ohsawa.

Eden Shoyu Soy Sauce is bottled in dark amber glass to protect its flavor, bouquet, and nutrients. The bottle cap is a dispenser that delivers 'drops' or 'pours' as you desire.